Kvas recipe

Kvas is one of favorite refreshing Russian beverages. In all probability, the Slavs knew about Kvas long before the foundation of the Kiev Rus.
The word Kvas is Russian by origin and means "sour beverage". It was so popular that in the "Encyclopedia of food" it was written: After water, the most widespread beverage was Kvas … we even think that people drink it more often than water…" At the same time the love to kvas overstepped the limits of classes: the poor people drank it with a great pleasure and the nobility preferred kvas to foreign wines.
Kvas was very cheap and this, partly, explains its popularity. Kvas served as stock for many dishes: turya, balanda, okroshka…

Method:Slice the larger pieces of bread thinly and let the bread roast in the oven until it`s completely dry and gives a strong smell of rye.
Put in a large utensil, pour over the boiling water. Dont`t mix. Let stand for at least 3 hours, or overnight (in a cool place).
Strain off the bread through a cloth, try not to disturb the bread too much, so it would not give off the gluten into the liquid.
Heat the liquid to a lukewarm, add the yeast, mint and berry juice and let stand for 6-8 hours approximately, covered with a towel. Kvas has to be monitored at this point. When a thin layer of bubbly froth appears on the surface, pour it into bottles through a cloth, drop a raisin into each bottle and cork the bottles well. Put into a cool place (2 C is best) for at least 2 days.